Menus are written to control food costs and we track them very closely. Production numbers can be adjusted per recipe

Ordering List

We provide a list of items that gives exact amounts of foods needed for the week, adjusted for the recipes chosen and production amount put in for each recipe


The program gives an estimated cost per serving for each recipe, and then gives an estimated total for each meal and each day

Prep/Pull Sheet

The Prep/Pull Sheet adjusts as you change menu items. We remind you what meats to be pulled, and which items to prepare the day before production. We help you stay organized and efficient.


The recipes scale to your resident count or number of desired servings so you know exactly how much to produce. No more guesswork

Trayline Cards

For those nursing home facilities needing tray cards, we provided a printable tray card system that integrates with the menu

Diet Extensions

We provide a spreadsheet showing diet extensions for each menu item for the day, helping your staff adjust correctly for doctor’s diet orders

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